NORMA WRENN
1 tsp vegetable oil
2 tsp garlic, crushed
1 cup onion, chopped
12 oz ground beef
1/2 cup beef or chicken stock
1 2/3 cup prepared tomato sauce
8 oz small shell pasta
1 tbsp margarine or butter
2 1/2 tbsp all-purpose flour
1 1/4 cup beef or chicken stock
1 1/4 cup 2% milk
1/2 cup shredded cheddar cheese
2 tbsp grated parmesan cheese
Directions
Tips: This is an excellent casserole for children and teenagers.
Adults love it too! Substitute ground chicken or veal for beef. It's
great to reheat.
Make ahead: Prepare up to a day ahead but do not bake until ready to
eat.
In large nonstick skillet, heat oil; saute garlic and onions for 4
minutes. Add beef and saute until no longer pink, approximately 4
minutes. Add stock and tomato sauce; simmer on low heat for 12
minutes or until thickened, stirring occasionally. Set aside.
Cook pasta in boiling water according to package instructions or
until firm to the bite. Drain and place in baking dish.
In medium nonstick saucepan, melt margarine, add flour and cook for 1
minute, stirring constantly. Add stock and milk; simmer on medium
heat until slightly thickened, approximately 5 minutes. Add Cheddar
cheese and Parmesan cheese.
Add tomato sauce mixture to pasta. Mix well. Pour cheese sauce over
top. Cover and bake for 15 minutes or until hot. Let rest for 10
minutes before serving.
Per serving: calories 339; protein 18g; fat-tatal 15g-sat fat 6g;
carbo 34g; sodium 513g; cholesterol 38mg; fiber 2g.
Source: Good Taste: Premier Issue
Servings: 8 servings
Beef Casserole With Creamy Cheese Pasta Recipe brought to you by Recipe Ideas
Categories: Beef; Casserole; Cheese; Italian; Main Dish
The History of Recipes
It is actually possible to trace the history of written cooking instructions far back into distant history, at least as far back as the Egypt of the Pharoahs, and quite possibly further than that. Interesting though that maybe, in the main part, these old records were just primitive pictorial recipes for meal preparation.
The truth of the matter is, the oldest recipe discovered so far, according to historians are a few ancient tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `blissful`. As we move into Roman times around 25BC a roman called Apicius wrote a collection of documents detailing recipes cooked by wealthy Romans. In his scrolls, he tells us how the meals of wealthy Romans were separated into appetizers, main course and afters, something we still use today. Additionally, he tells us how the Romans made use of many different spices and herbs, including a few that are still present in modern kitchens such as thyme, rue and dill. During the following few centuries, the powerful and wealthy competed to serve up the most extravagent banquests, and because of this the best cooks and their collection of recipes were greatly in demand. Even so, it was during the nineteenth century that formal cookery and recipe books became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to collating, testing, and recording the recipes that were being prepared for the better households. The revolution that is television gave us TV cookery programs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of computers and the internet, permitting everybody to search through massive numbers of recipes like those on this site. |
We hope you enjoy this Beef Casserole With Creamy Cheese Pasta recipe.
